This Vegan Pumpkin Cheesecake recipe features a rich and creamy filling and a deliciously spiced and crunchy graham cracker crust. Make this easy dessert for the holidays or any time of year!
This creamy, rich vegan pumpkin pie cheesecake is a perfect addition to your holiday dessert table. It is a dairy-free, egg-free and flavorful addition to your holiday celebration! Do you ever have a recipe so delicious that you hesitate to share it? That’s how I feel about this recipe. This pumpkin cheesecake is so yummy that my husband requests it as his “Birthday Cake.”
The thing about a vegan cheesecake is that it still has the rich flavors but without that heavy feeling you often get after eating a cow milk-based cheesecake. I have served this to many non-vegan friends, who all agree it tastes great.
Vegan cheesecake has fewer overall calories, fat, and cholesterol than a cow milk-based cheesecake, so even if you’re not vegan, it might be worth giving it a try.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Crust — Make this dairy-free graham cracker crust for the base
- Pumpkin — You’ll need one 15-ounce can solid-pack pumpkin
- Brown sugar — You can use light or dark or even homemade brown sugar.
- Vegan Soy Creamer — Use a rich, thick soy creamer (or fat from a can of coconut milk).
- Flavoring — I use both vanilla extract and optional bourbon liqueur (I use rum.)
- Cornstarch — You can substitute arrowroot powder.
- Spices — We’ll use both ground cinnamon and pumpkin pie spice.
- Vegan cream cheese — You’ll need two 8-ounce containers at room temperature.
- Sauce — Use this vegan caramel sauce as an optional topping.
Why This Recipe is a Winner
- A graham cracker crust creates the perfect buttery and crispy crust
- Cornstarch is a great thickener for this cheesecake, making it creamy and smooth
- Pumpkin pie spice adds the perfect blend of warm spices, making every bite irresistible and delicious!
To make a vegan gluten-free pumpkin cheesecake, use gluten-free graham crackers.
How To Serve Cheesecake
After the vegan pumpkin cheesecake has chilled in the fridge, it will firm up, resulting in a nice, creamy cheesecake filling.
Store this cheesecake in the fridge for up to 5 days. You can also freeze it. To do that, wrap it tightly in plastic wrap and then cover it with either a plastic freezer bag or a freezer-safe container. It will keep up to 3 months. To thaw, transfer it to the fridge overnight or leave it out at room temperature.
That’s it for this vegan pumpkin cheesecake recipe!
Vegan Pumpkin Cheesecake
- 1 vegan graham cracker crust
- 1 ½ cups canned solid-pack pumpkin 1 can
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 tablespoons vegan soy creamer (or fat from a can of coconut milk)
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon liqueur optional (I use rum)
- 1 tablespoon cornstarch
- 1 ½ teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 8 oz packages vegan cream cheese at room temperature (see note)
- vegan caramel sauce optional
- Use a 9-inch springform pan, lock sides, and grease pan.
- Make the graham cracker crust. When ready, press the mixture evenly across the bottom and up to about an inch on the sides of the pan. Chill crust for 30 minutes to an hour.
For the Pumpkin Cheesecake Filling
- Put oven rack in the middle position. Preheat oven to 350°F/175°C.
- In the same food processor bowl (no need to even wash it), add the pumpkin, sugars, vegan creamer, vanilla, liqueur (if using), cornstarch, spices, and salt. Pulse in quick bursts until the ingredients are combined. Add vegan cream cheese and pulse again until creamy and smooth. Be sure to use a spatula to push down any ingredients along the sides of the food processor bowl.
- Pour filling into the crust, smoothing the top with a spatula.
- Baking without a water bath: Place the pan in a shallow baking pan. Bake until the center is just set, 50 to 60 minutes. Turn the heat off and leave the cheesecake in the oven for another hour.
- Baking with a water bath: Wrap the bottom and sides of the springform pan with foil. Place the pan in a larger roasting pan. Place the roasting pan in the oven and pour about 2 cups of water into the roasting pan. Close the oven door and bake the cheesecake for 55 to 60 minutes. The center of the cheesecake should be slightly jiggly. Turn the heat off and leave the cheesecake in the oven for another hour.
- Cool cheesecake completely in pan on a rack, about 3 hours. Then cover and refrigerate for 3 to 4 hours (or overnight).
- Baked cheesecake can be chilled, covered, up to 5 days (if it lasts that long!) in the fridge. It can also be frozen. I prefer to cut it into individual slices. These will keep in the freezer for up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.